Rich Chocolate Mud Cake

Cake

• 250g PHILADELPHIA Original Spreadable Cream Cheese
• 200g CADBURY Dark Baking Chocolate, broken into pieces
• 175g butter, chopped
• 1/3 cup caster sugar
• ¼ cup brown sugar
• 2 teaspoons instant coffee
• 2 tablespoons Marsala
• 3 eggs, lightly beaten
• 1 cup flour
• ½ cup SR flour
• ½ cup CADBURY Bournville Cocoa

Ganache

• 125g CADBURY Dark Baking Chocolate, extra, broken into pieces
• ¼ cup pure cream

Serving Suggestion

• CADBURY White Baking Chocolate, peeled into curls, for decoration

1. COMBINE the PHILLY, chocolate, butter, sugars, coffee and Marsala in a bowl over simmering water. Stir over a medium heat until the chocolate and butter have melted. Remove from heat and cool.
2. BEAT the eggs into the chocolate mixture. Fold in the sifted flours and cocoa. Pour mixture into a greased and paper lined 22cm springform pan.
3. BAKE in a moderately slow oven 160°C for 1 hour or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.
4. COMBINE the extra chocolate and cream in a saucepan and stir over low heat until chocolate has melted. Transfer to a bowl and cool until firm enough to spread.
5. SPREAD the ganache over the cake and decorate with chocolate curls.

Tip: Serve with our White Chocolate Chai Ice Cream, the perfect partner in crime.

Quick Chocolate Curls

1. Allow a block of CADBURY Dark, Milk or White chocolate to soften in a warm room and use a vegetable peeler to shave off curls.